Spinach Cranberry Chicken Breasts (Print-Friendly Version)
Chicken stuffed with spinach, cream cheese, cranberries, and mozzarella for a savory twist on a weeknight favorite.
# Ingredients List:
→ Chicken
01 -
4 boneless, skinless chicken breasts (approximately 170 g each)
→ Filling
02 -
1 cup fresh spinach, finely chopped
03 -
120 g cream cheese, softened
04 -
30 g dried cranberries, chopped
05 -
30 g shredded mozzarella cheese
06 -
2 cloves garlic, minced
07 -
0.5 teaspoon dried thyme
→ Seasoning and Assembly
08 -
1 tablespoon olive oil
09 -
1 teaspoon salt
10 -
0.5 teaspoon black pepper
11 -
Toothpicks or kitchen twine
# How to Make It:
01 -
Preheat oven to 190°C. Flatten chicken breasts to 1.25 cm thickness using a meat mallet or rolling pin. Pat dry and season both sides with salt and pepper.
02 -
In a medium bowl, combine chopped spinach, cream cheese, cranberries, mozzarella, minced garlic, a pinch of salt, black pepper, and dried thyme. Mix until the filling is smooth and evenly incorporated.
03 -
Place an even spoonful of filling in the center of each flattened chicken breast. Fold the sides over to enclose the filling and secure each parcel with toothpicks or kitchen twine.
04 -
Heat olive oil in a skillet over medium heat. Place stuffed chicken parcels in the skillet and sear for 3 to 4 minutes on each side until golden brown.
05 -
Transfer seared chicken to a baking dish. Bake in the preheated oven for 20 to 25 minutes or until the internal temperature reaches 75°C. Allow chicken to rest for 5 minutes before slicing and serving.
# Extra Tips:
01 -
Allow chicken to rest after baking to maximize juiciness. For convenience, thaw and drain frozen spinach thoroughly before use. Substituting goat cheese for mozzarella creates a tangier filling.